- 1 cup of rice
- ¾ qt. of milk
- ⅛ lb. of butter
- 4 eggs
- ½ cup of sugar
Preparation: The rice is boiled to a thick mush with milk. Cream the butter with sugar and yolks of eggs, add the rice and the beaten whites of eggs, fill into a buttered pudding dish and bake in oven ½ hour.
Remarks: The pudding may be made richer with ¼ lb. blanched, ground almonds, ½ cup of raisins, 6 to 8 eggs instead of 4.
No. 29—BAKED RICE PUDDING WITH FRUIT LAYERS.
Quantity for 6 Persons.
- 1 cup of rice
- ¾ qt. of milk
- ⅛ lb. of butter
- 1 qt. boiled fruit, (cherries, apricots or peaches)
- 6 eggs
- ½ cup of sugar
Preparation: The preparation of the rice is the same as given under [No. 28], Baked Rice Pudding.
The buttered pudding dish is filled with alternating layers of rice and fruit, from which the juice has been drained. Put in 3 layers of each and the top layer should be rice. Bake in oven for 1 hour and serve with the sauce from the fruit used in the pudding.
No. 30—BAKED FARINA PUDDING WITH FRUIT.
Quantity for 6 Persons.